I am obsessed with this creamy chipotle pasta. The sauce is so easy to make and pretty amazing when you realize that a couple of almonds can make a beautiful cream sauce. The smokiness of the chipotle and the acidity of the lemon juice make it irresistible.
The sauce contains only 6 ingredients almonds, water, almond milk, chipotle, garlic, and lemon juice. Simply place everything in your blender and process until smooth. If you do not have a high powered blender you can soak the almonds overnight. I use raw unpeeled almonds because I prefer their flavor, but if you want an extra creamy sauce you can use blanched almonds. The sauce shouldn’t be heated because it could break, so when your pasta is done simple toss it with the sauce in a bowl. There is no need heat the pasta and sauce again in pan.
Our first week of homeschooling went really well. There was a bit of whining and moments of frustration, but overall the kids and I really enjoyed ourselves. I am only homeschooling one child, so I could see how doing multiple ones at the same time could be more complicated. Honestly, if you had told me 8 yrs. ago that I was going to be a vegan homeschooling mom I would’ve laughed in your face! Never say never.
Last week we went on another hike in Kealia Trail in the north shore of Oahu, and once again I overestimated my capacity to carry a 29 lb. toddler up a mountain. The hike was not very difficult, but it was very long. We must have stopped a dozen times to rest, but we made it! I am really loving the hiking part of this Hawaiian adventure.
The Recipe: Vegan Creamy Chipotle Pasta
The sauce is best used immediately. I also love pouring this sauce on top of my baked potatoes or as a sauce for my chiles rellenos. Enjoy!